Chilled Cucumber Soup
2 cucumber, deseeded and pealed (leave half the skin on one for a little colour)
2 cups chicken stock -1/2 onion, chopped
1 cup natural yogurt, plus extra to serve
1/2 cup fresh white breadcrumbs or 2 slices of white bread
1 tablespoon Iguana XXX Habanero Pepper Sauce
Salt and White Pepper to taste
Dash of dry sherry
Serve fresh mint leaves, to garnish
Blend all the ingredients in food processor until it has the consistency of a
gazpacho (creamy chunck). Chill the soup in the freezer for about 30 minutes, so that it is
almost icy when served, while you chill yourself with a cold Red Stripe and some
Bob Marley CD's. Add the sherry. You can top with a swirl of yogurt and a mint leaf.
Yield: 4 servings
Heat Level: Mild
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